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2001-07-01 - Vegging Out with Analogs
... found in veggie products include flavors, yeast, natural colors, alginates and ... a
regulation for labeling vegetable protein in vegetable-based meat, poultry ...
http://www.foodproductdesign.com/articles/2001/07/vegging-out-with-analogs.aspx - 101k

2003-09-01 - Condiment Cover Up
... “In the case of salsa and chutney, fruit- and vegetable-based colors help enhance
the color of ingredients such as mangos, which tend to be costly,” Quinn ...
http://www.foodproductdesign.com/articles/2003/09/condiment-cover-up.aspx?pg=7 - 60k

2003-09-01 - Condiment Cover Up
... “In the case of salsa and chutney, fruit- and vegetable-based colors help enhance
the color of ingredients such as mangos, which tend to be costly,” Quinn ...
http://www.foodproductdesign.com/articles/2003/09/condiment------cover-up.aspx - 101k

2003-06-01 - Thinking Outside the (Pizza) Box
... Today, with an increasing number of vegetarians and others who want to eat a more
vegetable-based diet for health reasons, vegetarian items are featured on ...
http://www.foodproductdesign.com/articles/2003/06/thinking-outside-the-pizza-box.aspx - 70k

2009-04-30 - Colors
... Nearly everyone recognizes the relationship between a food's color and its ... of meat,
chicken or fish, with accompanying starch- and vegetable-based side dishes ...
http://www.foodproductdesign.com/topics/colors.aspx?pg=9 - 46k

2001-05-01 - Food Product Design: Applications - May 2001 - Salad Dressings and ...
... serving. They may be dairy-based, savory meat- or vegetable-based,
tomato-based, high acid, low acid, liquid, thick or gelled. Gravies ...
http://www.foodproductdesign.com/articles/2001/05/food-product-design-applications--may-2001--sal.aspx - 101k

2007-04-04 - NAFFS Technical Meeting Addresses Hot Topics for the Flavor & Food ...
... Jeanette Quinn of GNT USA will discuss fruit- and vegetable-based natural colors,
covering topics such as sources, regulatory classification, managing the ...
http://www.foodproductdesign.com/news/2007/04/naffs-technical-meeting-addresses-hot-topics-for-t.aspx - 51k

2007-08-02 - Avoiding Animal Foods
... textured proteins, which are available in a variety of colors and particle ... The emulsion
base, once cooked, forms a vegetable-based meat analogue with improved ...
http://www.foodproductdesign.com/articles/2007/08/avoiding-animal-foods.aspx - 101k

2009-04-30 - Vegetable
... In traditional US meals, the focus is on a main course of meat, chicken or fish,
with accompanying starch- and vegetable-based side dishes... ...
http://www.foodproductdesign.com/topics/vegetable.aspx?pg=33 - 47k

1995-07-01 - The Beef Behind Meat Substitutes
... Additionally vegetable-based meat substitutes provide an efficient method of obtaining
protein ... vegetarian market have a very bland flavor and very light color. ...
http://www.foodproductdesign.com/articles/1995/07/the-beef-behind-meat-substitutes.aspx - 101k